Add the pecans to the bowl of a food processor. Pulse until fine crumbs form. Add the almond flour, butter and pulse until the mixture comes together..

Slowly add in the powdered sweetener, vanilla and salt. Process again until dough forms into a ball. Add milk as needed if the dough does not stick.

Remove the dough and wrap with plastic wrap. Chill in the fridge for at least 30 minutes.

Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.

Roll dough into 2 tablespoon sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up.

Bake cookies for 13 - 15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.

Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.

Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While cookies are still warm, roll them in powdered sweetener. Place cookies on a cooling rack. Once the cookies have cooled completely, you can roll them in powdered sweetener again for an extra layer, if desired.

Store cookies in an airtight container for up to 3 days or freeze for up to one month.